Description
Kid-friendly, savory egg bites baked in a muffin tin. These make-ahead breakfast cups are easy to prepare with children, customizable for picky eaters, and store well for busy mornings.
Ingredients
Scale
- 8 large eggs
- 1/2 cup heavy cream (or whole milk)
- 1 cup shredded cheddar cheese
- 1/2 cup diced ham or cooked crumbled bacon (optional)
- 1/2 cup fresh spinach, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or melted butter (for greasing)
Instructions
- Preheat oven to 325°F (165°C).
- Generously grease a 12-cup muffin tin with cooking spray or butter.
- In a large mixing bowl, crack the eggs. Add heavy cream, salt, and pepper.
- Whisk the mixture until uniform and slightly frothy.
- Fold in the shredded cheese, diced ham, and chopped spinach.
- Pour the mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes until tops are golden and centers are set.
- Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Do not overfill the cups as eggs expand during baking. Bake at 325°F for a tender, creamy texture; higher temperatures may result in rubbery eggs. Ensure egg bites are completely cool before storing to prevent sogginess. For freezing, lay them on a baking sheet first to freeze individually before transferring to a bag.
- Prep Time: 13 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 110
- Sugar: 1
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 1
- Protein: 8
Keywords: egg bites, make-ahead breakfast, kid-friendly recipes, sheet pan breakfast, healthy breakfast, meal prep, high protein breakfast